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Out-O-Site Chili

    Step One
    2-1/2 lbs - Chili Grind Ground Meat or Small Beef Cubes
    1 tsp - Shortening
    1 can - (14-1/2 oz) Beef Broth
    1 can - (8 oz) Tomato Sauce
    2 tsp - Onion Powder
    2 tsp - Garlic Powder
    1 tsp - Beef Flavored Base or Instant Bouillon
    1 tsp - Chicken Flavord Base or Instant Bouillon
    1 cup - Water

    In a Dutch oven, brown beef (do not drain). Add beef broth and tomato sauce.
    Combine remaining ingredients and add to beef mixture. Bring to a boil;
    reduce heat, cover and simmer one (1) hour.

    Step Two
    2 tsp - Ground Cumin
    1/4 tsp - White Pepper
    1/2 tsp - Ground Red Pepper
    1/2 tsp - Salt
    1/2 tsp - McCormick "Season All" Seasoned Salt
    1/2 tsp - Onion Powder
    2 tbsp - McCormick Mexican Hot Chili Powder
    2 tbsp - McCormick Texas Style Chili Powder

    Combine spices and add to chili. Cover and simmer 45 minutes. Add water if
    the chili gets too thick.


    Step Three
    1/4 tsp - Ground Red Pepper
    1/4 tsp - Salt
    2 tsp - Paprika
    1 tsp - Ground Cumin
    1 tbsp - Chili Powder

    Combine spices and add to chili. Cover and simmer 30 minutes.

    Makes 6 servings

    Recipe by Doris Coats - 1991 Terlingua International Chili Championship


  

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